Tarragon Crab Salad in Tomato Cups

Tarragon Crab Salad in Tomato Cups
Photo by James Carrier

Ingredients

  • Salt and pepper
  • 2 tablespoons minced shallots, rinsed
  • 1/3 cup mayonnaise
  • 8 ounces shelled cooked crab or shelled cooked tiny shrimp
  • ½ cup chopped celery
  • Fresh tarragon sprigs (optional)
  • 1 tablespoon white wine vinegar
  • + 4 more ingredients
    • 2 butter or leaf lettuce leaves, rinsed and crisped
    • ½ cup frozen petite peas, thawed
    • 2 fresh-ripe tomatoes (3 1/2 to 4 in.wide, 12 oz. each)
    • 1 tablespoon minced fresh tarragon or 2 teaspoons dried tarragon

1. Rinse tomatoes. Cut 1/2 inch off the top of each and reserve. With a spoon, carefully scoop out seeds and inner flesh, leaving a shell 1/4 to 1/2 inch thick; reserve interiors for another use. Set tomato shells and lids, cut side down, on a paper towel. 2. In a large bowl, mix mayonnaise, vine...

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